Japanese Knotweed Frangipane recipe
This Japanese knotweed recipe is good, I mean really good. It is possibly my favourite recipe with this plant, though I do love using it several ways.
The Japanese tend to use this ingredient for savoury recipes, as it's packed with umami flavour. I prefer taking it sweet to match its sour tones.
I know you may be dubious - after all, Japanese knotweed, aka American bamboo, donkey rhubarb, fleeceflower, Sally rhubarb is normally a plant that is feared due to its ability to break through concrete and render homes unsaleable. Though it is also an amazing food!
You can read more about this amazing plant in my blogs; Eating Japanese knotweed and Tricks for making Japanese knotweed edible.
Donkey rhubarb frangipane recipe
Gorgeous, tart tones mingled with a soft, almondy topping, a thick jammy centre and a sweet, crunchy base. The Japanese knotweed (Donkey rhubarb). This recipe uses my Japanese knotweed jam.
For the full recipe, check out my Wild and Sweet cookbook. There you will find this recipe (page 42) along with 100 more foraged desserts.
Would love to try this, but sadly the only place I know where I can get Japanese Knotweed is near The Gurnards Head, or Zennor in Cornwall.
Ah, well maybe on your next trip if you know it hasn't been sprayed.